How to tell The miller from Fool's funnel

The cap is 2-5 cm across, convex in young mushrooms, becoming flat and spread out or slightly funnel-shaped with a thin wavy margin. The color is whitish to cream, with characteristic pinkish-cream concentric zones or streaks from the center to the margin — a diagnostic feature. The surface is silky-matte; in wet weather the skin is somewhat sticky.

Cap 3-10 cm across; hemispherical in young mushrooms, later becoming convex-flat to funnel-shaped with a thin, wavy margin. Color white to cream, with a faint grayish-pink tint in old specimens. Surface smooth, dryish, slightly sticky in wet weather. The cap margin is thin.

Gilled hymenophore. The gills are crowded and thin, decurrent down the stem (a feature typical of the genus Clitocybe). Whitish to pale pink. The spore print is white.

Gilled hymenophore — the gills are running down the stem (decurrent), crowded, thin. In young mushrooms — whitish, with age they become pink from the ripened pink spores. Spore print PINK — it narrows things down to a few genera, but it doesn't separate the miller from the livid pinkgill, whose print is pink too. Most gilled mushrooms have a white or brown spore print — a pink one tells you it's either the miller or an Entoloma.

The stem is 2-5 cm tall, 0.4-0.8 cm thick, slender, cylindrical, often curved. Whitish to cream, with white mycelial fuzz at the base. The surface is smooth, with no ring.

Stem 3-7 cm tall, 0.7-1.5 cm thick, cylindrical, relatively short, often tapering toward the base. Color white to cream. Surface with fine lengthwise fibers. No ring and no volva.

The flesh is thin, white, watery and brittle. It does not change color when cut. A faint, sweetish smell and mild taste — dangerously "normal".

Flesh firm, white, when cut it doesn't change color. Smell distinctly mealy — like raw dough or freshly milled grain — the most characteristic feature of the species.

Faint, sweetish and not distinctive. Nothing alarming. The taste is mild. Neither smell nor taste gives away that it is poisonous.

Distinctly mealy and pleasant, like raw dough or freshly milled grain (Russian sources call it "the smell of cucumber flour"). Fresh, not rancid — this sets it apart from the livid pinkgill, whose smell is also mealy, but with a sour or rancid note.